Essentially Local July-August 2017

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Food Beef and spinach lasagne For the filling 3tbs salted butter 1 large chopped onion 680g minced meat 230g trimmed spinach ¼ tsp freshly ground nutmeg Salt & pepper to taste For the sauce 7 tbs unsalted butter 3 cloves garlic, thinly sliced 400g tin chopped tomatoes 1 pint milk 8 eggs Salt & pepper to taste Lasagne sheets 50g parmesan cheese 100g mozzarella, thinly sliced, or grated cheddar Method 1. Melt 1 tbs butter in a large frying pan over a medium heat. Cook onion until golden and transfer to a bowl. Add remaining a butter and meat to the pan, stir while cooking until browned and transfer to bowl with onion. Wilt the spinach in the pan then drain, squeeze and roughly chop. Add to the meat, stir in nutmeg, salt and pepper. 2. Melt 1 tbs butter over a medium heat in a medium saucepan, cook garlic until golden, add tomatoes, salt and pepper, cook until thickened, cool. 3. Purée milk and eggs in a blender, add tomato sauce, salt, and pepper; pulse 2-3 times until combined. 4. Heat oven to 375°. Grease dish (24cm by 35cm approx.) with butter then cover the base with lasagne sheets, overlapping slightly. Place a layer of the filling approximately ½-1 cm deep over top and drizzle with a thin layer of the sauce. Repeat layering 3-4 times placing a lasagne sheet on top. Bake until filling is set and cheese is browned, approximately 45 minutes. Serve with a salad of lettuce, broad beans, cucumber, tomatoes and more from a fresh Moorgate Farm Vegetable Box. To order a vegetable box – Moorgate Farm Vegetable Box Delivery Scheme – Local fresh, quality vegetables delivered from field to your door in 24 hours Moorgate Farm, Potterspury, NN12 7QG 01908 543008 • info@moorgatefarm.co.uk 18 Please mention Essentially Local when responding to adverts
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Essentially Local July-August 2017

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